How to Tell if Your Food is Genetically Modified, Organic or Conventional

I found this information to be very helpful. Please read the article below:


By Anthony Gucciardi

We live in a world where genetic modification of the food supply is extremely prevalent. It is extremely important to be able to identify whether or not your food has been a target of genetic modification, or sprayed with pesticides. There are numerous methods of identifying the origins of your food by reading labels and looking for key indicators.

Reading the labels is the easiest way to determine if your food is safe to eat. Produce labels will contain a series of numbers. These numbers will tell you everything you need to know when it comes to identifying whether or not it is organic.

If the number on the label begins with a 4, it is conventional produce. This produce has most likely been sprayed with pesticides. Genetically modified produce will start with the number 8, and it often is identified with a string of numbers consisting of 5 digits. Organic produce will be labeled with 5 digits also but will begin with the number 9. Always check the label twice, as it is sometimes hard to tell at first glance.

As far as other food products, it is also all told in the labeling.

If a product is labeled as organic, it may not be fully organic. FDA regulations and rules allow for products that are not 100% organic to be labeled organic. Look for labels indicating that the product is 100% organic. When a product contains this label, it is truly organic. This means that it also does not contain any genetically modified ingredients.

Always read the ingredients of a product anyway to ensure there are no harmful additives, but the 100% organic label is the ideal label when it comes to searching for quality food products. So what if a product isn't 100% organic? How do you know if it contains genetically modified ingredients? Products labeled "Non-GMO" or "GMO-free" are statements that indicate the absence of genetically modified ingredients. Keep in mind that high-fructose corn syrup is known for being genetically modified, so avoid products containing this ingredient. High-fructose corn syrup has also been found to contain mercury.

If these labels are not present, do not hesitate to call the company and ask. Sometimes all it takes is a visit to the company's website to send in a question through their contact form. If you find that the product does indeed contain genetically modified ingredients, then voice your opposition to the use of these ingredients in the product.

http://www.naturalnews.com/030005_GMOs_foods.html

Raw Almond Pâté

• 1 – 1.5 cups raw almond flour (ground almonds)*
• 1 cup raw, shelled sunflower seeds (soaked in water for at least 2 hours)
• ¼ - ½ cup purified water or almond milk
• 3-4 tablespoons lemon juice (to taste)
• 1-2 cloves garlic
• 3 stalks celery diced into small cubes (choose tender stalks)
• 6-8 thinly diced sun dried tomatoes (soaked in water until soft or bought already packed in oil)
• Red chili pepper flakes (to taste)
• Salt to taste

*See the recipe for almond milk in my previous blog entry

Preparation: Soak almonds overnight and grind them in a food processor or use almond pulp left from preparing almond milk. Process almond flour and sunflower seeds in a food processor using an S-blade, until as smooth as possible. Add lemon juice. Gradually add water (only as much as needed to create a pâté-like texture). Add sun-dried tomatoes and salt/pepper. Process well. At the end add celery and process only slightly. This dish keeps in the fridge for up to a week. Tastes best if you keep it in the fridge overnight.

Raw almond milk

This recipe is a healthy alternative to cow’s milk or soy milk. You can use almonds, filberts, sesame seeds, pumpkin seeds and sunflower seeds to make delicious milk.

Almond milk
• 1 cup raw almonds (soaked for 24 hrs in spring or purified water)
• 3 cups water
• Optional: raw honey or 2-3 pitted majool dates and vanilla to taste

Preparation: Process almonds and water in a food processor until smooth. Separate almond milk from almond pulp using either a nut milk bag or 2 to 3 layers of cheese cloth. [Almond flour and almond pulp are the same thing].

If desired, process honey or dates with the almonds and water for additional sweetness. I recommend adding sweetener to the milk after it’s separated from the pulp. This way you can use the pulp for making almond pâté or some other dish requiring almond flour.

Almond pulp can be used for almond pâté and cookies, as well as many other desserts or dehydrated goodies.

Stuffed vine tomatoes

• 4 average-size vine tomatoes, cored

Stuffing
• ½ cup chopped parsley
• 1/3 cup chopped cilantro
• 1/3 cup finely chopped red bell pepper
• 1 stalk celery with leaves, finely chopped
• 1 tsp finely chopped red chili pepper
• ½ tsp mashed garlic
• ½ tsp sea salt

Marinade
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil

Preparation: Mix the stuffing ingredients together. Mix lemon juice and olive oil and add this marinade to the stuffing. Let sit for about 60 min. Cut the tops off the tomatoes and core them with a spoon to create cups. Fill the tomato cups with the marinated stuffing. Keeps in the fridge for about 2 days.

A must-see film: Food, Inc.

Below is a link to a documentary called Food, Inc. It reveals the unhealthy truth behind the food industry in North America. Many things that agribusiness has kept hidden are brought to light and, if you buy your food from a grocery store, your health depends on you watching it.

Food, Inc. was nominated for an Oscar.
http://www.zshare.net/video/66745495f40e88e9

Kale salad

Kale is a member of the cruciferous family and is one of the most nutritious foods you can find. This green vegetable is rich in beta-carotene, vitamin C, vitamin K, chlorophyll, iron, calcium, sulfur, amino acids and much needed fiber. Kale is great in smoothies, in the form of raw dehydrated chips and, of course, salads!.



Kale salad


• 2 bunches finely shredded kale
• ¼ finely chopped red pepper
• 3 tbsp chopped olives of your choice
• 2 tbsp chopped green onions
• 3 stalks celery, finely sliced
• 10 halved cherry tomatoes
• 1 tsp sea salt
• 1 tbsp olive oil
• 3 tbsp lemon juice


Preparation: Separate kale leaves from the stems. Roll the leaves into cigars and finely shred. Add salt, olive oil and lemon juice. Massage kale until it wilts. Add olives, onions, sweet red pepper, chili pepper, celery and cherry tomatoes. Mix well. Keeps in the fridge for up to a week.

2 red and white cabbage salads

Cabbage belongs to the cruciferous family and is not just a delicious vegetable but also has cancer fighting abilities. It is very rich in vitamin A, C, E, B, iodine, calcium, potassium, magnesium and other essential nutrients. At the same time it is really low in calories. One cup of cabbage contains only around 15 calories. One can consume raw cabbage in the form of juice, sauerkraut and, of course, salads. One can use shredded cabbage as a salad base, add vegetables with different flavors and textures to it and make a new and exciting salad every time. The recipes below are great additions to any dinner or potluck party.



White cabbage salad with mango


• 4 cups shredded white cabbage
• 1 unripe mango thinly sliced
• 2 tbsp chopped parsley
• 3 sprigs green onion, chopped
• ½ sweet red pepper diced
• 1 tsp thinly sliced red chili pepper (or ½ tsp of chili flakes)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt (or to taste)
• 1 tbsp Tamari sauce (optional)


Preparation: Put cabbage into a salad mixing bowl, add sea salt, lemon juice and olive oil. Massage the cabbage until it gets softer. Add red pepper, chili pepper, parsley, onions, slices of mango and mix well. Keeps in the fridge for 3-4 days.



Red cabbage salad


• 4 cups shredded red cabbage
• 3 tbsp chopped cilantro or parsley
• 3 tbsp chopped red pepper
• ½ cup grated carrot
• 3 tbsp chopped green onions
• 1 tsp sea salt
• 1 tbsp olive oil
• 3 tbsp lemon juice


Preparation: In a salad mixing bowl mix cabbage with salt, olive oil and lemon juice. Massage cabbage until it gets softer. Add cilantro or parsley, carrot, red pepper, green onions. Mix well. Keeps in the fridge for up to a week.